Beef Jardinière (Using Beef Brisket)
- 3-4 lbs of Brisket
- 8 small onions, peeled, leave whole (if using larger onions thickly slice them)
- 2 small rutabagas, peeled and diced approx 1” sq
- 4 carrots, thickly sliced
- 2 tbsp olive oil
- 1 cup dry red wine
- 2 bay leaves
- 1 level tsp mixed herbs
- 1 tsp salt
- 6 peppercorns
Put the olive oil in skillet on high heat and sear the meat on all sides to seal in flavor, about 2 mins each side. Remove the meat and add the onions and fry until golden. Put the meat, onions, carrots, rutabagas, wine, bay leaves, mixed herbs, peppercorns and salt.
Cover the pan with a close fitting lid or foil and place in oven at 300 degrees for 2.5-3 hours or until the meat is tender. If the liquid evaporates during cooking add a little beef stock or water (water works just fine if you don’t have beef stock).
Remove the meat from the pan, carve it into slices and arrange meat in a dish. Surround the meat with the vegetables. Remove the bay leaves from remaining sauce. Skim off the fat or soak it off the surface with absorbent kitchen paper. Season the gravy to taste, with salt and pepper, add a tsp flour to cold water to make a gravy thickener if you prefer, and stir this into the gravy mix. Allow to simmer for a minute, then pour over the meat. Serve with potatoes.
Cooking Tip – if you prefer your vegetables a little firmer, only add the root vegetables after first hour of cooking meat.
